I’ve always been obsessed with a good fluffernutter sandwich, but store-bought fluff never quite hits the same. That’s why I started making my own homemade marshmallow fluff, and honestly, it’s a total game-changer. This quick and easy marshmallow cream recipe uses just four simple ingredients and whips up into a sweet, glossy spread that tastes like melted marshmallows in cloud form. My kids can’t get enough of it, and I love that it’s easy, budget-friendly, and way better than anything from a jar.
Top Reader Review
Awesome marshmallow spread recipe. Quick and easy to make.
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Marshmallow Cream Recipe
If you’ve never made marshmallow fluff at home, don’t be intimidated; it’s surprisingly simple. The key is heating sugar, water, and corn syrup to the right temperature, then slowly streaming it into whipped egg whites to create that signature fluffy texture. Once you’ve made a batch, you’ll want to spread this marshmallow creme on everything: brownies, cupcakes, cookies, or even straight from the spoon. It also happens to be a key ingredient in my favorite fantasy fudge recipe!
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Why Humidity Matters
Through testing, I’ve found that humidity makes a huge difference in the texture of homemade marshmallow fluff. Sugar naturally attracts moisture, so on humid days, your fluff may turn sticky or lose its volume. For best results, I recommend making this marshmallow cream recipe on a dry day or in an air-conditioned kitchen. If your space tends to get muggy, aim a small fan nearby while it cools. This simple trick helps your marshmallow creme stay light, glossy, and perfectly spoonable every time.
Marshmallow Fluff Recipe
Equipment
- Kitchen Scale (optional)
- Candy Thermometer
- Hand Mixer or Stand Mixer
Ingredients
- ¼ cup water
- ½ cup granulated sugar
- ½ cup light corn syrup *
- 2 large egg whites
- 1 teaspoon pure vanilla extract
Instructions
- Add the water, granulated sugar, and corn syrup to a small saucepan fitted with a candy thermometer.¼ cup water, ½ cup granulated sugar, ½ cup light corn syrup
- Heat just until the mixture reaches the softball stage (240°F).
- While the syrup is heating, add the egg whites to the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed until soft peaks form, about 4-5 minutes.2 large egg whites
- Once the egg whites have formed soft peaks and the sugar syrup has reached 240°F, turn the mixer to low speed and slowly pour the sugar syrup into the egg whites. If you can, pour the sugar syrup down the side of the bowl so it has time to cool slightly before hitting the egg whites–but be careful!
- Once all of the syrup has been added to the egg whites, add the vanilla.1 teaspoon pure vanilla extract
- Turn the mixer to high speed and beat until stiff peaks form, about 7-8 minutes.
Notes
- This recipe turns out most reliably in a dry or air conditioned kitchen. Humidity can negatively impact the final texture, making your fluff too sticky.
- Use a candy thermometer and make sure your syrup reaches exactly 240°F (soft-ball stage). If it’s undercooked, your fluff will be runny; if overcooked, it’ll be dense and grainy.
- Add ⅛ teaspoon of cream of tartar to the egg whites before whipping to help stabilize the fluff and prevent collapse, especially in humid climates.
- The hot syrup will cook the egg whites, making them perfectly safe to eat!
- Let the syrup rest for 10-15 seconds off the heat before streaming it into the egg whites. This helps reduce the risk of curdling or cooking the eggs.
- Slowly add your syrup into the egg-white mixture. If you pour it in too fast, you can run into issues while trying to mix it. I recommend pouring the syrup down the side of the bowl.
- You can switch things up by using almond extract, peppermint, or maple for seasonal twists.
- Continue whipping until the fluff looks glossy, thick, and holds a stiff peak that curls just slightly at the tip. That’s the sign it’s perfect.
- When stored in the fridge, the fluff may deflate slightly. Bring it to room temperature and re-whip for 1-2 minutes to restore its volume and texture.
How to Make Marshmallow Fluff Step-by-Step
Boil the Sugar: Add ¼ cup of water, ½ cup of granulated sugar, and ½ cup of light corn syrup to a small saucepan fitted with a candy thermometer. Stir until the sugar and corn syrup fully dissolve, then bring to a boil over medium-low heat. Do not continue to stir once the sugars are dissolved and the mixture begins to simmer, or it could cause crystals to form. The corn syrup is there to help prevent this, but it can still happen.
Check the Temperature: Heat just until the mixture reaches the softball stage (240°F). Check the temperature continuously or often with a candy or instant-read thermometer. Do not press the thermometer to the bottom of the pan; make sure it is suspended in the boiling liquid for the most accurate reading. Once it reaches temperature, remove it from the heat and set it aside to cool for 10-15 seconds.
Whip the Egg Whites: While the syrup is heating, add 2 large egg whites to the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed until soft peaks form, about 4-5 minutes. If you’re nervous about it, or you tend to have trouble whipping egg whites, I recommend adding ⅛ teaspoon of cream of tartar to help stabilize them.
Stream in the Syrup: Once the egg whites have formed soft peaks and the sugar syrup has reached 240°F, turn the mixer to low speed and slowly pour the slightly cooled sugar syrup into the egg whites. If you can, pour the sugar syrup down the side of the bowl so it has time to cool slightly before hitting the egg whites–but be careful! Make sure to do this step slowly, as adding all of the sugar at once or too fast can cause the eggs to cook or turn clumpy.
Add the Vanilla: Once all of the syrup has been added to the egg whites, add 1 teaspoon of vanilla extract, turn the mixer to high speed, and beat until stiff peaks form, about 7-8 minutes. Continue whipping until the mixture holds a stiff peak that curls just slightly at the tip; that’s when you’ll know it’s ready.
How to Use Marshmallow Fluff
Spread this marshmallow creme between graham crackers in my cotton candy s’mores or between peanut butter cookies for sandwich-inspired treats. Swirl it into Mexican hot chocolate, or layer it on s’mores brownies. You can even use it as a frosting for s’mores cake or hot chocolate cupcakes; it pipes beautifully and stays fluffy for hours.
How to Store and Freeze
In an airtight container in the fridge, this marshmallow cream will stay fresh for up to 2 weeks. Keep in mind that the fluff may deflate slightly in the cold environment. I recommend bringing it to room temperature and re-whipping for 1-2 minutes to restore its volume and texture before enjoying.
If you’d like to freeze it, I recommend scooping the fluff into a Ziplock bag and spreading it out into an even layer. This will make it easier to only defrost as much as you need at a time. When stored properly in an airtight container in the freezer, marshmallow fluff will stay fresh for up to 3 months!
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